Spinach & mushroom salad with poppy-seed dressing

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20 min


8 to 10 servings


  • 3 to 4 large bunches fresh spinach , or 2 300-g bags
  • 250 g mushrooms
  • 5 clementines
  • 1/2 red onion
  • 2 tbsp freshly squeezed grapefruit or lemon juice
  • 1 tbsp granulated sugar
  • 1/2 tsp salt
  • 1/2 tsp dry mustard
  • 2 tbsp grated onion
  • 3 tbsp poppy seeds
  • 1/4 cup peach or peach and apricot nectar
  • 1/4 cup vegetable oil
  • 1/2 cup slivered almonds , toasted


  • Remove stems from spinach and discard. Wash leaves in cold water. Drain well. Dry in a salad spinner or with a clean tea towel or paper towels. Thickly slice mushrooms. Peel clementines, removing white pith. Separate into sections. Thinly slice red onion. Combine in a large bowl. Do not add almonds yet. Refrigerate, uncovered, if not using right away.
  • To make dressing, combine grapefruit juice, sugar, salt, mustard, grated onion, poppy seeds and nectar in a blender or food processor. Whirl until blended. While whirling, add oil in a slow steady stream.
  • At serving time, whisk, then pour dressing over spinach mixture. Toss until coated. Sprinkle with almonds. Serve immediately.

Nutrition (per serving)

  • Calories
  • 146,
  • Protein
  • 4.1 g,
  • Carbohydrates
  • 13.5 g,
  • Fat
  • 9.8 g,

Carrie Hind-Miller’s innovative salad has a smooth, refreshing citrus dressing that coats the spinach, and earthy poppy seeds and toasted almonds that add texture and crunch

Make ahead

Wash spinach and prepare clementines and vegetables as in Step 1. Prepare dressing. Cover separately and refrigerate for up to half a day. When ready to serve, whisk dressing, then pour over spinach mixture and toss. Sprinkle with almonds.